Smooth, rich mayo whipped up quickly with an immersion blender. Great for sandwiches, dips, and salad dressings.
# What You’ll Need:
→ Base
01 - 1 large egg, room temperature
02 - 1 tablespoon Dijon mustard
03 - 1 tablespoon white wine vinegar or lemon juice
→ Oil
04 - 1 cup neutral oil, such as sunflower, canola, or light olive oil
→ Seasoning
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper (optional)
# How-To Steps:
01 - Add the egg, Dijon mustard, vinegar or lemon juice, sea salt, and pepper (if using) to a tall, narrow blending container.
02 - Carefully pour the neutral oil on top of the base mixture in the blending container.
03 - Place the immersion blender at the bottom of the container, ensuring it sits firmly on the base.
04 - Turn on the immersion blender and keep it stationary at the bottom for approximately 10 seconds, until the ingredients begin to emulsify and develop a creamy texture.
05 - Raise and lower the immersion blender slowly to incorporate all the oil. Continue blending until thick and smooth, about 30 seconds.
06 - Taste the mayonnaise and adjust the salt, pepper, or acidity as desired.
07 - Transfer the finished mayonnaise to a clean jar, seal tightly, and refrigerate. Consume within one week.
